Just when Australia needs it, wheat farmers start bumper harvest

The bumper wheat season is expected to produce 29 million tonnes across the continent, up 90% from last season, according to government forecasts.

That could hardly come at a better time for Australia. Like most economies, Australia has been pushed deep into fiscal deficit and its jobs market roiled by the coronavirus pandemic.

Read More here…

People are becoming more and more aware of the difficulties faced by those who suffer from gluten intolerance.  As a result, there has been an increased demand for gluten-free products in the market.

One of the most important gluten-free products that you can get your hands on is the gluten-free flour. There a variety of gluten free flours and they all have different characteristics.

Flour Isn’t Always Wheat

Although most flour is made from wheat, flour doesn’t have to be made from wheat—by definition, “flour” is simply a powdery substance made by grinding a starch. The starch is usually a grain, but not always.

You can make flour from almonds, chestnuts, and even potatoes in addition to different types of grains, and many companies sell these specialty flours. People following a low-carb diet often use almond flour in place of grain-based flours, for example.

Flours made from a starch other than wheat, barley, or rye are usually gluten-free (but not always). If a label says “gluten-free” it complies with the Food and Drug Administration’s gluten-free guidelines and should be safe for those on gluten-free diets to eat.

Cassava Flour

Cassava is a starchy root vegetable native to South America. It’s also known as yuca. It’s most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavour and is easily digestible. It’s also lower in calories than coconut or almond flours.

See more information here – Overview and Applications of Cassava Flour – TradeLink International

Cassava Flour – The Nature and Uses – TradeLink International

Rice flour

Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Check out this recent blog – Rice Flour Updates – TradeLink International

Tapioca flour

Low in overall nutrients, tapioca flour is a good grain-, gluten- and nut-free flour option to thicken liquids and use in bread products. It is made from the starchy liquid extracted from the South American cassava root and is thought to offer digestive benefits. See our page here.

Chickpea Flour

As a legume, chickpea flour offers plant-based protein, fiber and other nutrients that may protect against heart disease. It’s a good source of fiber and plant-based protein, and is also high in the minerals magnesium and potassium, both of which play a positive role in boosting heart health. See our page here.

Millet flour

Millet flour is a powdery substance used in baking that is made from ground millet, a grain in the grass family that is grown as a crop in many parts of the world. Bakers often appreciate the flour’s light texture, and most find that it lends a certain sweet and nutty flavor to breads and other foods.

Corn Flour

Corn flour is a whole-grain flour, providing fiber and antioxidants. It is a very finely ground version of cornmeal and commonly used as a thickener for liquids and also used to make tortillas and breads.

It’s high in fiber and a good source of the carotenoids lutein and zeaxanthin. It’s also high in vitamin B6, thiamine, manganese, magnesium and the antioxidant selenium.

Oat Flour

Oat flour provides soluble fiber and antioxidants that can help protect against heart disease and lower blood sugar levels. It gives baked goods more flavor than all-purpose flour and results in a chewier, crumblier texture.

Baking with oat flour will likely make your end product more moist. Due to its lack of gluten, some ingredients will need to be adjusted to create light and fluffy baked goods.

Teff Flour

Teff is the smallest grain in the world. Nonetheless, its flour is packed with a nutritional punch.

Teff flour has traditionally been used to make injera, a fermented, sourdough-like Ethiopian bread. It’s now also used for other foods like pancakes, cereals, breads and snacks. Teff flour is high in protein, which promotes a feeling of fullness and can help reduce cravings.

Coconut flour

Full of fiber and healthy saturated fat, coconut flour is a good option for those with food allergies. Coconut flour is made from dried coconut meat and offers a mild coconut flavor.

Its light texture yields similar results to regular flour and is good for baking breads and desserts. Note that coconut flour absorbs a lot more water than regular or almond flour.

Tigernut Flour

Rich in nutrients, tigernut flour offers an easy white flour alternative in baked goods. Tigernuts are small root vegetables that grow in North Africa and the Mediterranean.

Tigernut flour has a sweet and nutty flavor that works well in baked goods. Its sweetness allows you to cut back on the sugar quantity in your recipe.

Sorghum flour

Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the world.

It has a light color and texture, as well as a mild, sweet flavor. Considered a heavy or dense flour, it’s often mixed with other gluten-free flours or used in recipes requiring small amounts of flour.

Amaranth Flour

Amaranth flour is rich in nutrients that play a role in brain health, bone health and DNA synthesis. Like buckwheat, amaranth is considered a pseudocereal. It’s a group of more than 60 grains that were once considered a staple food in the Inca, Maya and Aztec civilizations.

Amaranth has an earthy, nutty flavor and tends to take on the flavor of other ingredients. It can replace 25% of wheat flour but should be combined with other flours when baking.

Buckwheat flour

Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten-free. It belongs to the family of pseudocereals, a group of grains that are eaten like cereals but don’t belong to the grass family.

Buckwheat flour provides a rich, earthy flavor and is good for baking quick and yeast breads. Due to its lack of gluten, it tends to be crumbly in nature. To make a quality product, it can be combined with other gluten-free flours like brown rice flour.

Almond Flour

Almond flour is a nutritious replacement for flours containing gluten and can be used in a variety of baking recipes. It is one of the most common grain- and gluten-free flours. It’s made from ground, blanched almonds, which means the skin has been removed.

Almond flour contains many minerals, including iron, magnesium, calcium, potassium, copper and manganese. It’s also a good source of vitamin E and monounsaturated fat.

We have been working with our supply chain for over 10 years now and we have always selected our rice from the finest crops in Argentina. Our product is free from antibiotic, insecticide and herbicide residues and chemical fertilizer. TradeLink works with quality assurance certifiers such as Control Union to check each container order as it is loaded. You can see more of our flour blogs here: 

 The Future of Flour – TradeLink International

Organic Flours – A Complete Solution – TradeLink International

Knowing Your Flours – TradeLink International

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New Zealand

Boysenberries NZ celebrates inaugural cuisine award winners

Boysenberries New Zealand’s inaugural cuisine awards has celebrated the culinary use of the flavoursome fruit, most of which is grown in the Nelson-Tasman region.

Managing director Julian Raine, who calls the Nelson-Tasman region the world capital of boysenberry production, said 50 per cent of the world’s boysenberries were grown in New Zealand – 90 per cent of which were produced in the Nelson-Tasman region.

Read More here…

First group of RSE workers have arrived in time to tackle the apple harvest

The first group of horticultural workers from the Pacific Islands will be hitting orchards in less than two weeks, after they complete their isolation period.

Industry leaders will not say where the first group will be deployed, but with the apple harvest fast approaching they say this will be the job of first order.

The first flight carrying long awaited workers arrived on Sunday, with flights continuing to arrive every four days thereafter, industry chiefs say.

Each flight will carry 156 Registered Seasonal Employers (RSE) workers, and there will be 13 flights in total. Eventually there will be 2000 extra seasonal workers in the country, adding to 5000 already here.

Read more here…

COVID-19: Fruit packaging scare in China believed to be unconnected to New Zealand fruit

The industry body for stone-fruit growers in New Zealand is reassuring international customers of our COVID-free status after the virus was reportedly found on fruit packaging in China.

Chinese media organisation The Global Times reported that the virus was found on the inner packaging of imported cherries in the city of Wuxi, near Shanghai.

The outlet said it’s unclear what country the fruit originated from.

Read More here…

As labour shortage continues, storm-hit growers face race against time to save crops for next season

Almost a month after a devastating hailstorm in the Tasman district, an ongoing labour shortage in the horticulture industry is continuing to add to the difficulties faced by many growers.

The storm, which happened on Boxing Day last year, severely damaged buildings in Motueka, as well as destroying as much as 80 to 100 percent of some orchards’ crops.

Heavy rain in Central Otago earlier this month also devastated as much as 60 percent of some cherry growers’ crops, halving a potential record harvest.

Read More here…

Mycoplasma bovis numbers falling – MPI

The Ministry for Primary Industries says New Zealand is getting closer to the eradication of Mycoplasma Bovis.

Ten properties in Canterbury are currently infected with the cattle disease, including two Lincoln University research farms.

The Ministry is working through depopulation plans with the two research farms, but final cull numbers haven’t been determined.

Read More here…

Australia

Bulk handlers happy across the east coast

THE EAST coast harvest has seen bulk handler GrainCorp set records at a number of sites, but it is not just the storage and handling giant that has had a good season.

A number of other bulk handling businesses have reported exceptional receivals into their networks through NSW and Victoria in particular.

David Johnson, Emerald Group chief executive, said the company had seen good support for its eight storage sites across Victoria and NSW.

Read more here…

Avocados to explore improved export opportunities through federal grants.

AUSTRALIAN avocados will have a more hasslefree entry into Japan and New Zealand on the back of two Federal Government grants.

Avocados Australia has been awarded the grants under the Package Assisting Small Exporters (PASE) program extension.

Totalling $109,176, the grants will go toward the development of an online registration, mapping and phytosanitary data collection platform ($79,200) and towards the production of educational materials for growers seeking to access Japanese and New Zealand markets ($29,976).

Read more here…

Mock disease outbreak reveals wool industry shortcomings

A fictitious foot and mouth disease outbreak was triggered across three woolgrowing properties in southern New South Wales late last year to see how the industry coped.

The wool industry needs some beefing up, the mock exercise found.

Exercise Argonaut was designed to help improve wool industry preparedness and response.

The wool industry and government agencies came together virtually for the exercise in October to explore the roles and responsibilities each would have in the event of a real emergency affecting the wool industry.

Read more here…

Woodstock’s Warren Wright plants spring-sown chickpeas for the first time

FAVOURABLE spring conditions have offered up a once-in-a-lifetime opportunity for one Woodstock farmer.

Welcome rainfall and healthy soil profiles allowed a select group of NSW Central West producers to break away from tradition and plant spring chickpeas.

Rodney Wright was among the few to take the chance to sow spring chickpeas for the first time on his property, east of Cowra.

“Going off the back of the La Nina forecast, we did silage on a paddock and we thought we shouldn’t leave it bare, so we sprayed the grasses out and drilled in some chickpeas,” Mr Wight said.

Read more here…

Beef processors hit survival mode as livestock prices bite

THE NEXT six months will purely be about survival for the nation’s beef processors as the massive losses now being incurred look like tipping into a record negative profit margin of $300-plus a beast slaughtered.

The rest of the supply chain, particularly producers, along with regional towns the nation over, are biting their nails waiting to see what the wash-up will be.

Historically, lengthy periods of negative processor margins have always resulted in some degree of rationalisation. Already, many plants are operating reduced shifts but the hope is a wave of permanent closures is avoided.

Read more here…

South America

Brazilian meatpacker announces China has lifted bans on two processing plants

Brazilian meatpacker JBS SA announced that China has lifted bans on two meat plants imposed in 2020 over coronavirus concerns.

The company said in a statement the lifting of the bans raised to 25 the total number of JBS plants in Brazil authorized to sell meat to China. JBS said no other of its Brazilian plants is currently restricted by China, the biggest buyer of Brazil’s meat exports.

The bans lifted concerned two JBS plants in Brazil’s southernmost state of Rio Grande do Sul. One is located in Três Passos and the other is in Passo Fundo, where the company produces pork and chicken products, respectively.

Read More here…

Detection of Covid on Cherry Packaging in China: Chilean Industry Statement

The Chilean Cherry Committee of the Chilean Fruit Exporters Association (ASOEX) this morning released the following statement in response to media reports in China of detection of Covid-19 genetic material on the packaging of imported cherries at a market in the city of Wuxi. This content has been published as provided by its author. It has not been modified by Produce Report except for necessary website formatting.

STATEMENT

In relation to the recent news published on media outlets in China, in reference to the supposed detection of Covid on imported cherries, we would like to assure our valued trade colleagues and friends of the following:

Read more here…

Sao Paulo and Mato Grosso concentrated 42% of Brazilian beef exports in 2020

The states of Sao Paulo and Mato Grosso led Brazilian beef exports in 2020, a record year for the country with total sales of 2,016 million tons. Data from SECEX (the Brazilian foreign-trade secretariat) compiled by ABRAFRIGO (the Brazilian meatpackers association) point out that São Paulo shipments totaled 439,900 tons, or 21.8% of the total, while shipments from Mato Grosso reached 407,700 tons or 20.2% of the total.

According to the organization, twenty years ago São Paulo accounted for 65% of the exported beef volume and Mato Grosso accounted a mere 5% in 2000. However since then the slaughtering and processing capacity of Mato Grosso state has sky rocketed.

Read more here

Teamsters protesting and blocking Argentine highways threaten domestic supplies and grain exports

For the fourth day running independent teamsters are blocking roads in Argentina as part of a protest over what they describe fuel prices, exorbitant taxes, and highway tolls. The lockdown threatens the export of grains and oilseeds, CIARA-CEC the industry chamber said.

The teamsters grouped in the informal TUDA association (Transportistas Unidos de Argentina), began blocking highways over the weekend, making it hard for grains to reach port terminals. The protest adds uncertainty to a sector that was racked by several Argentine port workers’ strikes last month.

Read more here…

Food Updates

New tools to fight spice fraud

Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.

Northern Ireland-based Bia Analytical has expanded its laboratory-based food authenticity testing services with two additional spices, black pepper and turmeric. The company now offers rapid authenticity testing for four herbs and spices – oregano, sage, black pepper and turmeric.

Despite the difficult conditions the COVID-19 pandemic has presented, Bia Analytical says it has now completed the work on building new chemometric models for black pepper and turmeric. These models are used in conjunction with spectroscopic instruments to provide accurate authenticity testing and detect Economically Motivated Adulteration (EMA) in food ingredients.

Read more here…

Beef producers look for new ways to reduce emissions

AS the deadline looms, much of the beef industry’s bid to be carbon neutral by 2030 is hanging on science to deliver new ways to reduce livestock emissions.

Without something else on the table, the country’s more progressive producers appear to be running out of room to make carbon neutral gains without taking a hit to profitability.

The good news is those at the forefront of research on greenhouse gas emissions from agricultural systems say cost-effective options are already emerging and there should be enough technology in place to meet the ambitious goal without production sacrifices.

Read more here…

South Korean scientists develop new histamine testing method

Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.

Histamine is a dangerous compound that occurs in spoiled food, such as mackerel, left at room temperature for too long. Scientists from Chung-Ang University, South Korea, have developed a novel histamine quantification strategy based on fluorescent carbon nanoparticles and histamine-binding peptides. They say their approach is simple, inexpensive and allows the testing for products like mackerel to be done much more efficiently.

According to the research team, existing techniques to detect histamine exist generally require expensive and bulky equipment, as well as the presence of a qualified analyst.

Read more here…

Twenty-one bakery health trends for 2021

Start 2021 off right with 21 on-trend attributes of the evolving better-for-you bakery category:

1. Open to interpretation – Unique to each consumer and largely defined by what’s NOT on the label, better-for-you products can include elements of gluten free, no preservatives, no artificial sweeteners, non-GMO, organic, low-sugar or low carb. Often containing the nourishing aspects of protein, fiber and whole grains, better-for-you products are designed to nourish the body, tread lightly on the environment and align with consumers’ personal values.
2. Attributes – Characteristics of better-for-you are varied and subject to consumer interpretation, trends and, in 2020, a worldwide pandemic.

Read more here…

Canadian peppers in the winter made possible with LED lighting

Year-round peppers are fast becoming a reality as a Canadian company has begun harvesting the popular crop during the country’s winter season, all thanks to the help of LED lighting.

A Canadian company claims it is the country’s first to harvest peppers during the winter, thanks to the help of LED lighting technology.

The project, run by Allegro Acres in collaboration with the Harrow Research Center of Agriculture and Agri-Food Canada and Sustainable Development Technology Canada (SDTC), is proof that this kind Sollum Technology’s lighting can work on a large scale, according to the company.

Read more here…

Lentil Facts

Lentils are an inexpensive way of getting a wide scope of nutrients. It is full of magnesium, potassium, zinc, iron, minerals, and B vitamins. Lentils contain 25% of protein, which is a perfect meat alternative. Depending on the types of lentils, a cup or 198 grams of cooked lentils generally contributes to:

• Carbs – 39.9 grams
• Calories – 230 grams
• Copper – 25% of the Reference Daily Intake (RDI)
• Fat – 0.8 grams
• Fiber – 15.6 grams
• Folate – 90%
• Iron – 37% of the RDI
• Magnesium – 18% of the RDI
• Manganese – 49% of the RDI
• Niacin – 10% of the RDI
• Pantothenic Acid – 13% of the RDI
• Phosphorous – 36% of the RDI
• Potassium – 21% of the RDI
• Protein – 17.9 grams
• Thiamine – 22% of the RDI
• Vitamin B6 – 18% of the RDI
• Zinc – 17% of the RDI

Preparation

Lentils are easy to prepare compared to their dry beans’ family. It doesn’t need to be soaked overnight or for a few hours before cooking. Red lentils are the easiest to cook in five minutes. All the other varieties can be cooked between 20-45 minutes. The accessibility of ready to eat lentils can be reached at your favorite local grocery stores, which are ready to toss in your salad bowl, soups, purees, and more.

Health Benefits of Lentils

Next to soybean, lentils are high in protein and fiber, which when combined with whole grains, it is as good as the protein retained in meat products. Although lentils are high in fiber, excessive consumption may lead to cramping and bloating. Lentils are essential in the process of muscle building, solidifying bones, and skin. Lentils are high in fiber than can help in controlling your appetite keeping you feel full longer. Studies show that lentils also help lower cholesterol, reduces the risk of diabetes and colon cancer. Furthermore, it helps regulate the digestive system, preventing constipation.

Lentils contain iron, potassium, and folate. Iron combats fatigue, while potassium is known to lower blood pressure and curbs the effect of excessive salt in the body. Folate, on the other hand, protects the heart and helps in recreating red blood cells. For pregnant individuals, folate helps in the development of the baby.

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Freekeh is an ancient strain of wheat that hails from the Middle East. Named as one of the top 100 foods of 2017, our Freekeh is made from Australian grown soft, young durum wheat grain.

This seasons wheat crop, now predicted to be Australia’s biggest ever, could reap $6 billion in export earnings as grain flows back into traditional and rarely accessed markets.

Global Market

The global freekeh market size has the potential to grow by USD 140.85 million during 2020-2024, and the market’s growth momentum will accelerate at a CAGR of 3.65%.  The health-promoting benefits of freekeh and growing demand for ethnic cuisines worldwide are factors anticipated to boost the growth of the market.

Australian Production

Australia, which went through three straight seasons of weak production from prolonged dry conditions, is expected to produce 30 million MT of wheat in 2020-21 (October-September), up from 28.5 million MT estimated previously, and 97.4% up from last year’s output levels, according to the agency’s World Agricultural Supply and Demand Estimates report.

Exports

Australian wheat exports are forecast to reach around 21 million tonnes in 2020–21, more than double 2019–20 exports. The US Department of Agriculture estimates that exports will be at 5.3% from November projections. Signalled competitive prices are expected to open up new market opportunities for the country.

Climate

Improved seasonal conditions have resulted in significantly higher production and lower domestic feed use. Ideal seasonal conditions in New South Wales, Victoria and South Australia are forecast to result in above average yields, particularly in New South Wales. This is forecast to be partially offset by less favourable seasonal conditions in Queensland and Western Australia, where limited spring rainfall has reduced yield potential.

Our Product

Our Australian Producers are world leaders in freekeh production, exporting to 19 countries in North America, South America, Europe and Asia. They are also a world leader on scientific research on green grain. Read more on our Freekeh here!

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New Zealand

Southland is growing into a centre for aquaculture excellence

The sound of water bubbling away noisily fills the room, punctuated by the strong smell of sea air.

Row upon row of tanks now line the top floor of the old Ocean Beach meat works just outside of Bluff, where the NZ Abalone Company is farming pāua – a lucrative delicacy in Asia.

The company is roughly halfway through its first harvest cycle, and they’re also producing research they hope will advance New Zealand’s still relatively small aquaculture industry.

Read More here…

Southland’s blueberry season opens with lots of positives

Blueberry Country Southland boss Simon Bardon could not have wished for more with plenty of people turning up and a full roster of staff for the opening of the blueberry season this week.

Wet weather delayed the fruit turning from green to blue but warm weather in the past week changed that for the first day of public picking at the Otautau farm on Thursday.

Read more here…

Farmers keen to increase native plant and bird life in hill country, but ‘biodiversity not well understood’ – study

Sheep and beef farmers are keen to increase the amount of native birds and plants on their land, however the term biodiversity is “not well understood”, according to the initial findings of an ongoing industry-led research programme into hill country farming.

The Hill Country Futures is a five-year programme aiming to understand what farmers, decision-makers and influencers think are the best outcomes for the future of hill country farming, and what can be done to achieve these outcomes.

As part of the programme 298 people were interviewed between July 2019 and March 2020, with the initial findings from those interviews recently published.

Read More here…

Central Otago cherry growers face loss of half their harvest after heavy rain decimates crops

A potential record harvest for Central Otago cherry growers has been halved following recent downpours.

But the heavy rain that decimated the crop has provided a boon for South Island dairy farmers.

Split and burst – blemished cherries are unsaleable, left to rot on the orchard floor.

Read More here…

High demand for lambs as recent Canterbury rain brings lush green pastures

Lambs are in high demand in Canterbury as farmers buy up large to chew through paddocks of extra feed.

It’s a welcome break for farmers who at this time of the year are normally dealing with drought.

At an auction at Canterbury’s Baldoon Farm on Wednesday, 3000 lambs went to auction.

Read More here…

Australia

Aussie research leads global rust resistance stacking breakthrough

THE Nature Biotechnology journal has published research on the development of a new wheat variety that shows exceptional resistance to wheat stem rust.

The research team developing the new resistance to wheat rust was led by Mick Ayliffe at the CSIRO’s Canberra laboratories.

The researchers, partially backed by The 2Blades Foundation in the United States, have used genetic technologies to build and insert a stack of five rust resistance genes into a single location in the genome of a common wheat variety.

Read more here…

Vic vegetable growers shine a light on their pest bird problems

The owners of a large-scale vegetable farm in Victoria say they are literally beaming up their bird problems.

Family-owned Gazzola Farms grows lettuce, celery and Asian greens on 200 hectares at Boneo on the Mornington Peninsula where birds, particularly wood ducks, are a constant threat to crops.

Farm manager Dean Gazzola said when traditional methods such as scare guns couldn’t budge the birds they started looking for a more innovative solution.

Their search led them to an automated laser bird deterrent manufactured by Dutch company, the Bird Control Group, and distributed in Australia by E.E. Muir and Sons.

Read more here…

Wheat futures keep climbing

Wheat futures continue to surge, lifting sharply since last week’s USDA report. By the end of Friday night’s trading last week, intra-day trading had seen the market top out at 693 US cents a bushel, before closing for the week back at 675.5 USc/bu.

We were at risk of United States grain futures pulling back from the rally in early January if the USDA reports had simply confirmed what the market had been assuming about grain production estimates and stock levels.

Read more here…

Dairy markets stable despite pandemic challenges

Global dairy markets appear to be weathering the COVID-19 storm with prices stable despite pandemic-induced changes in demand in key markets.

The Australian Milk Value Portal’s latest Global Dairy Update says resilience in demand for dairy products is underpinning the market.

International analysts are also pointing to stability – with ANZ in New Zealand last week lifting its forecast farmgate price there by 7.5 per cent while the Food and Agricultural Organisation’s dairy price index jumped for the seventh month in a row in December.

Read more here…

More grass, less cattle equals stratospheric prices

THE cattle market has started the year at a blistering pace, with sensational weaner prices in the south pushing the broad indicator to a new peak.

The Eastern Young Cattle Indicator hit 830.75 cents a kilogram carcase weight this morning, surpassing the previous record set in November of 829c.

La Nina flexed in Queensland and prices took off in Victoria.

The story, for the next month at least, is more and more grass combined with less and less numbers, which agents say can only sustain the strength in the store market.

Read more here…

South America

Falklands compensates farmers for mutton not processed during the current season

The suppliers of the Falkland Islands Meat Company (FIMCo) will be eligible for assistance through an FIG scheme, it was announced through a press statement on January 7. The support is in the form of £10 of compensation from FIG per head of mutton which cannot be processed by FIMCo, but does not make payments for cull sheep.

Payments within this scheme will be administered by the Falkland Islands Development Corporation (FIDC).

Read more here…

Poor weather cuts Brazilian corn expectations

Weather conditions during the main planting season were unfavorable for Brazilian corn. Lower precipitation caused the soil to dry so producers had to delay the planting of the cereal, which affected the estimated annual production of the 2020/2021 harvest.

According to CONAB (the government’s food supply and statistics agency), rain in most productive regions has been spotty throughout the last months and several locations registered below average numbers. Unfortunately the biggest impacts came in the mid-south, the most productive region in the country — especially Rio Grande do Sul state. .

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Cherries Top Chinese Web Searches, Prices ‘Slashed in Half’

In a recent report by China’s CCTV Finance and Economics television channel, merchants from the fruit section of the Lingjiatang Agricultural Trade Wholesale Market in Jiangsu province shared that in the past, cherries have sold for at least 500 yuan a box at this time of year — this year, however, they are selling for a mere 200 yuan per box. After visiting several fruit retail stores in Changzhou city, the CCTV journalist also discovered that cherries were consistently occupying the prime position in stock displays. Cherry prices are currently ranging between 60 and 120 yuan per kilogram, depending on the size of the fruit. A bumper harvest at cherry orchards this year has resulted in consumer-friendly prices, and sales are booming.

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Food Updates

Have scientists found a replacement for wheat flour in white bread?

A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.

Researchers from the Quadram Institute and King’s College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response (the rise in blood sugar observed after eating a meal) of people eating white bread.

The research team claims the new ingredient uses specially developed milling and drying processes that preserve cellular structure, making its starch more resistant to digestion. Developing food products that contain more of this resistant starch would help to control blood glucose levels and reduce the risk of type 2 diabetes.

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Could 2020 be the supermarket’s swansong?

A new survey suggests shoppers could be moving away from traditional supermarkets and taking the opportunities afforded to them by technology to shop elsewhere.

For the first time less than half of Britons (49 percent) anticipate buying their food from supermarkets in the future – a proportion that has fallen over the last two years from 56 percent in 2018.

That’s according to ThoughtWorks’ ‘2030 Britain’ study, which explores how people expect their world will look in nine years’ time. The latest aspect of this study considered the nation’s relationship with food and the findings suggest that, after a year of pandemic and lockdown, more people are considering buying food directly from food producers or online via non-supermarket avenues.

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Schuman Cheese’s Vevan launches plant-based cheese snack packs

Schuman Cheese’s plant-based banner Vevan has added dairy-free snacking cubes of plant-based cheese paired with dried fruit and roasted nuts.

“Vevan tastes great in recipes, but it’s also great on its own, and that’s the premise of Snax,” said Keith Schuman, Vevan Business Unit Lead. “There are few, if any, plant-based options for specific eating occasions like casual snacking, so it’s especially exciting to share Vevan in a format that lets plant-based eaters enjoy those moments more completely.”

Vevan Snax will be offered in two flavors and come packaged in a 16-count, display-ready case. Individual Snax units (1.48 oz. each) are expected to fall in the $1.50 to $2.50 range; final pricing will be at retailers’ discretion…

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Could we be to blame for an increase in food allergies?

Food allergies have been increasing dramatically across the developed world for more than 30 years. That’s according to a research team from Yale University, which thinks it has found a link between food allergies and food control systems.

As many as eight percent of children in the US now experience potentially lethal immune system responses to such foods as milk, tree nuts, fish and shellfish, say researchers. But scientists have struggled to explain why that is. A prevailing theory has been that food allergies arise because of an absence of natural pathogens such as parasites in the modern environment, which in turn makes the part of the immune system that evolved to deal with such natural threats hypersensitive to certain foods.

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Bacteria breakthrough could lead to disease-resistant rice

A bacterium which makes rice plants more resistant to disease has been discovered in the seeds of a crop in China.

Scientists from Austria think they have found the key to breeding more disease-resistant rice plants, a breakthrough which could improve the security of one of the world’s most important food sources.

Rice is the staple food of about half the world’s population. The cultivation of the rice plant is very water intensive and, according to the German aid organisation Welthungerhilfe, around 15 percent of rice is grown in areas with a high risk of drought.

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The chickpea flour market tops the cooking and baking industry. The increasing demand for chickpea flour is based on its high nutritional value, it is known as an excellent source of protein and fiber, as well as being cholesterol-free. It contains vitamins and minerals such as folate, manganese, amino acids, complex carbohydrates, and proteins.

Chickpeas are grown in tropical and sub-tropical countries such India, Myanmar, Australia, Turkey, Pakistan, African countries, the United States of America, and Canada.

Chickpeas in Argentina

There is an estimated 2.3 million tons of chickpea being exported annually, with Canada, Australia, and Argentina being the top exporters of chickpea globally. Argentina is the largest supplier of chickpeas in Europe, specifically Italy, which exported 6.9 thousand tons in 2019.

Argentina is the fifth global exporter, not only of chickpeas but of pulses as a whole. The exports estimate to over 600,000 tons annually, making a 4.1% share in the global market. The country’s domestic consumption of chickpeas is only at 10%; hence, most of the local produce is exported in the global market.

The climate, ideal soil, and moistures make Argentina an exceptional place to grow pulses that competes enormously in the global market. Argentina’s main pulses are chickpeas, beans, peas, and lentils. The Kabuli variety tops the production of chickpeas, which are exported primarily in Pakistan.

Health Benefits of Chickpea Flour

Chickpea flour is an excellent ingredient to include in your meal plans to boost your protein and fiber intake while reducing your calories and carbohydrates. It is best consumed for vegetarian, vegan, omnivorous, and gluten-free menus. Chickpea flour contains 150 milligrams of magnesium or 36% of the Daily Value (DV). Furthermore, it has 4 milligrams of iron or 25% DV, 400 micrograms of folate or 101% DV, and 2.6 grams of zinc or 24% of the DV. Additionally, chickpea flour is also a good source of manganese, thiamine, copper, and phosphorous.

A cup of chickpea flour (92g) contains the following nutritional information provided by the USDA:

– 356 Calories

– 53g Carbohydrates

– 6g Fat

– 10g Fiber

– 21g Protein

– 59mg Sodium

– 10g Sugar

Chickpea Flour 100gr

Incorporating chickpea flour in your diet results in the following health benefits:

• It is suitable for a gluten-free diet as it is made up of legumes, not grains. Chickpea flour is the best substitute for standard grain flours to prevent celiac diseases or those that have gluten intolerances.
• It curbs the development of neural tube birth defects called spina bifida for pregnant women.
• The fiber present on chickpea flour, along with the low glycemic index, aids in the slow absorption of dietary sugars, thereby controlling the blood sugar levels.
• The protein and fiber in chickpea flour products make you feel full longer so, you won’t binge on snacks in between meals; thus, helping you lose some weight.
• Chickpea flour contains a beneficial bacterium that lives in the large intestines. It shields the body from any metabolic diseases like diabetes, obesity, and colon cancer.
• It contains phytosterol compounds that help lessen the bad cholesterol levels of the body promoting a heart-healthy diet. By reducing the bad cholesterol, consequently lowers the blood pressure preventing stroke and heart attack.
• It builds the immune function and reduces inflammation as it contains polyphenols like flavonoids. It neutralizes the acidity of poor diet; thereby stabilizing the body’s pH level.
• Chickpea flour contains calcium and iron that aids in a healthy bone structure and helps in the prevention of osteoporosis.
• Selenium and beta carotene present in chickpea flour are antioxidants that can remove free radicals in the body. These free radicals can damage the cells and lead to several health issues, including cancer.
• Integrating amounts of chickpea flour in your daily meals helps in mental health. Chickpeas have 69.7mg of choline that aids in the function of the brain and nervous system. Choline is the main element that controls muscle cells, mood, memory, learning, and metabolism.
• It prevents iron deficiency or anemia. Consuming a cup of chickpeas contains 4.7mg of iron, which is enough for an individual’s daily requirement.

Cooking with Chickpea Flour

Chickpea flour is easy to prepare, and has a nutty flavor. Although it is not recommended for yeasted bread, it is perfect for making your favorite muffins, cakes, banana bread, cookies, and brownies.

You can also add chickpea flour in pancakes, high-protein wraps, flatbreads, or even incorporating it in your vegetarian dishes to increase the protein content. Chickpea flour does not only give flavors to menus. It is also a powerful binder. The density of chickpea flour makes most veggie burger patties stay solid. It is also an excellent protein thickener to gravies, sauces, and soups.

Chickpea Flour vs. White Flour

Using a certain flour in your diet plans is important as all flours differ from their health and nutritional values. If the consumer has grain allergies, it is best to use chickpea flour, which is made from a legume, rather than white flour, which is made from grains. Chickpea flour is more nutrient-dense as it contains more folate, potassium, and fiber than most flours, including white flour. The processing of white flour is highly refined, removing some natural vitamins and minerals. As a result, white flour has more iron and calcium.

Some consumers also have health conditions that require gluten-free products on their menus. Chickpea flour can be integrated into their meal plans as it is gluten-free, compared to white flour, which has a high amount of gluten. Additionally, white flour has a chewy and fluffy texture on baking goods than chickpea flour.

If you would like more information on our Chickpea Flour, we look forward to hearing back from you at sales@tradelinksa.com

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